Nothing is ever simple - omelette or frittata?

"An omelette must be rolled or folded. ... What an omelette is not is a mixture of eggs and multiple other ingredients cooked as a whole disc in the pan and then, when solid, turned out. That is a frittata."

Tony Naylor, The Guardian

I was just going to write about keeping things simple - my husband is cooking dinner tonight - one of his specialities - ham omelette. It will end up looking a bit like the cheese and ham soufflé omelette in this picture - just ham and eggs. And it's always delicious - with salad on the side. And isn't it funny - if the food is cooked for you instead of by you - it tastes even more delicious.

However, when I started to look for a picture that approximated his ham omelette I couldn't find one. This is the closest I can get and it's much puffier. And I now understand why. It seems that what we have is a frittata not an omelette, for it won't be folded over (well he does try sometimes). Mind you I don't really think it's a frittata (or even a tortilla) either, because it's not as thick as that. It's really quite thin. So maybe what we have in the Dearman household is totally unique and we should publish it to the world.

It is simple though and well done David for keeping it simple. I, on the other hand, do have a tendency not to leave things alone. I add bits and pieces - garlic, parsley - maybe even some of that cheese - in this case. But actually when I cook an omelette - well what I call a Spanish omelette, I do just what Tony Naylor says - I throw in all manner of things mix with some beaten eggs and finish under the grill.

So maybe that should be a New Year's resolution too. Keep it simple. Jamie Oliver seems to be going that way with his latest book - just five ingredients in every recipe. Well that doesn't include all the extras like oil and vinegar and garlic - but pretty simple anyway. It's what we all need isn't it? Simplicity. But alas the world is complicated and so is cooking.

Which is why when I come across something really simple I shall tell you about it. Anyway here below is a perfect looking ham omelette - yes, an omelette - from Neil Perry. That looks pretty simple too - just different to what we are having. I see you only put the ham in the middle before folding the omelette over, and you put it on when the omelette is cooked, not like we do - the ham will be cooked first and the eggs poured in on top. So yes, I guess it's a frittata. Two ingredients and so many different things you can do with them. I won't even start on the thousands of variations on ham and eggs. Soufflé anyone? Duck eggs, quail eggs, prosciutto, jambon, ham, bacon, pancetta, sliced, shredded, chopped, diced, scrambled, fried, poached, baked or boiled ....